Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

VEGAN CHEDDAR CHEESE - Cape Crystal Brands

cheddar cheese vegan

cheese cheddar

kappa carrageenan

vegan

vegan cheddar cheese

vegan cheese cheddar

VEGAN CHEDDAR CHEESE

Name: VEGAN CHEDDAR CHEESE
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Yield: 12
Cuisine: International
Ingredients: 1/2 cup distilled water; 2 tsp. Cape Crystal kappa carrageenan; 1/2 cup cashews; 1/2 cup red bell pepper (chopped with seeds removed); 1/4 cup nutritional yeast fl akes; 2 tbs. lemon juice; 2 tbs. coconut milk; 2 tbs. coconut oil; 1 tbs. tapioca starch; 1 tbs. (non-GMO) cornstarch; 1 tsp. granulated onion powder; 1 tsp. granulated garlic powder; 1 tsp. salt; A pinch of cayenne pepper (optional, but tasty)

August 5, 2023

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Welcome to a delightful journey of creating your very own vegan cheddar cheese, the perfect plant-based alternative to the classic dairy version! In this recipe, we'll explore the magic of vegan cheese, specifically focusing on crafting a delectable vegan cheddar using the fantastic ingredient, kappa carrageenan. Embrace the essence of cheddar cheese while staying true to a compassionate and cruelty-free lifestyle with this creamy, melt-in-your-mouth creation. Whether you're a seasoned vegan or just curious about exploring the world of plant-based cheeses, this recipe will guide you step-by-step to achieve the authentic taste and texture of cheddar without any animal-derived ingredients. So, let's gather our kitchen tools and dive into the wonderful realm of vegan cheddar bliss!

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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VEGAN CHEDDAR CHEESE

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

International

Servings

12

Prep Time

50 minutes

Cook Time

90 minutes

Calories

79

Welcome to a delightful journey of creating your very own vegan cheddar cheese, the perfect plant-based alternative to the classic dairy version! In this recipe, we'll explore the magic of vegan cheese, specifically focusing on crafting a delectable vegan cheddar using the fantastic ingredient, kappa carrageenan. Embrace the essence of cheddar cheese while staying true to a compassionate and cruelty-free lifestyle with this creamy, melt-in-your-mouth creation. Whether you're a seasoned vegan or just curious about exploring the world of plant-based cheeses, this recipe will guide you step-by-step to achieve the authentic taste and texture of cheddar without any animal-derived ingredients. So, let's gather our kitchen tools and dive into the wonderful realm of vegan cheddar bliss!

Ingredients

1/2 cup distilled water
2 tsp. Cape Crystal kappa carrageenan
1/2 cup cashews
1/2 cup red bell pepper (chopped with seeds removed)
1/4 cup nutritional yeast fl akes
2 tbs. lemon juice
2 tbs. coconut milk
2 tbs. coconut oil
1 tbs. tapioca starch
1 tbs. (non-GMO) cornstarch
1 tsp. granulated onion powder
1 tsp. granulated garlic powder
1 tsp. salt
A pinch of cayenne pepper (optional, but tasty)

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Directions

STEP 1: Using a high-speed blender, add water, cashews, bell pepper, nutritional yeast fl akes, lemon juice, coconut milk, coconut oil, tapioca starch, cornstarch, onion powder, garlic powder, salt, and cayenne pepper. Process until you have a smooth and creamy mixture.
STEP 2: Add the distilled water and the kappa carrageenan together in a saucepan. Bring to boil over medium heat, stirring constantly. Once boiling, remove from heat and immediately add to cheese sauce.
STEP 3: Using an immersion blender, process until smooth.
STEP 4: Pour mixture into an oiled container (use a shallow bowl or a 9-inch round cake pan for a cheese mold) and refrigerate for at least an hour before enjoying your cheese.

Recipe Note

Who doesn’t love cheese? So many people love it, in fact, that January 20 has been established as National Cheese Lovers' Day! Now we vegans can join in the celebration with this tasty cheese recipe!

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 79

Amount/Serving % Daily Value

Carbs: 4.5 grams; 2%
Cholesterol: 0 milligrams; 0%
Fat: 5.7 grams; 7%
Fiber: 1.1 grams; 4%
Protein: 2.5 grams
Saturated Fat: 3.1 grams; 15%
Sodium: 198 milligrams; 9%
Sugar: 0.5 grams
Vitamin D: 0 micrograms; 0%
Calcium: 6 milligrams; 0%
Iron: 1 milligrams; 6%
Potassium: 125 milligrams; 3%

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VEGAN CHEDDAR CHEESE